Ingredients:olive oil
1 garlic clove, chopped
4 ounces cremini mushrooms, sliced and stemmed
1 bunch asparagus, cut into 1 inch spears
4 ounces rigatoni
fresh basil, chopped
lemon zest
salt and pepper
Cook pasta for 10 minutes in boiling water.
Heat olive oil in a large saucepan and saute garlic until it turns golden colored. Add mushrooms and season with salt and pepper. Saute for about 5 minutes then add asparagus and continue sauteing for a few more minutes. Turn heat to high and add one cup of the pasta water. Reduce water by half and add pasta to the saucepan with a slotted spoon. Toss for about one minute, then remove from heat and season with fresh basil leaves and lemon zest.
Serves two.
Sounds yummy!
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